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Saturday, October 17, 2009

Mile High Apple Pie with Cranberries - Pink Saturday

This is a wonderfully rosy pink pie that's perfect for the fall season. It can be made at other times of year without the cranberries. The apples in the pie will retain their shape as they bake, but they will be reduced in volume and there will be a void between the apples and the crust. If you prefer softer apples or don't care for the hollow, I urge you to partially cook them before they're placed in the pastry shell. I use Golden Delicious or Granny Smith apples to make the pie because they retain their shape and are not overly sweet. When I make the pie without cranberries I cut way back on the amount of sugar used in the filling, so the measurement for sugar that is shown in the recipe is variable. We serve this warm with really good vanilla ice cream. Here's the recipe.Mile High Apple Pie with Cranberries...from the kitchen of One Perfect Bite

Directions:1) Preheat oven to 425 degrees F.2) Place apples and cranberries(if using) in a large bowl. Mix sugars, cornstarch, cinnamon, mace, nutmeg and salt in a small bowl to combine. Sprinkle mixture over apples and let sit until juices begin to form, about 15 minutes.3) While apples rest, roll half of pastry to fit a 9-inch pie plate with 1/2-inch overhang. Roll remaining dough to form top crust for pie, folding into quarters.4) Pile apple mixture into pastry. Dot with butter. Moisten edge of pastry with water. Place folded pastry on apples with point in the center. Unfold. Press edges together to seal. Flute. Make several holes or slits in crust to allow steam to escape.5) Mix yolk with milk and brush top of pastry with mixture. Bake pie for 1 hour, or until crust is deep golden brown and juices are bubbling through slits. If crust browns too rapidly, cover with foil. Yield: 6 to 8 servings.

This post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.

65 comments
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Oh wow these pies turned out wonderful almost fake looking they look so good. You know how you walk into a store and see all these fake displays and you might be tired this day and not know they are fake and say I will take that one, then the clerk says, sorry lady they are fake, and you say well when you make me the real thing make it look like that one? This is the kind of cooking you have, you want it to turn out like yours, but I garuntee you if I tried it would look like a fast food joint that just threw it together, I am not good in the kitchen, but I sure do wish I was every day I visit ya. Your a delight.

Good morning Mary. Wow, that is a lovely deep dish pie. I am definitely going to make this pie. I love the combination with the cranberries. Mmmmmm, I would love a piece right now. I love pie for breakfast. Of course, there are only two times a year I will do this. Thanksgiving and Christmas. My family has a recipe for sour cream raisin pie that is only made for those two holidays. My grandmother's recipe. It is tradition for us to get together for a piece of that pie on the morning after those holidays. We loved our grandmother and it is our way of celebrating her life. I will make it and post it this fall.

Mary-This one might just be the one perfect bite...apple pie is my favorite, and I've never had it with cranberries...I will be making one this weekend, running to the market now for cranberries and I think I will splurge and endulge in some vanilla bean ice cream {softened with some cinnamon mixed in and refroze, I think}, and may be a piece of cheddar cheese in memory of my dad, I don't know why but he always like a piece of cheddar cheese with his apple pie and ice cream, fall memories {food always brings us closer to our loved ones, don't you think}....have a great week and thank you for all your inspiration.

Well ......... Yum cannot be said loud enough for this pie! It looks like a rhubard/strawberry pie I made once and forgot the sugar. The kids reminded me of that last night as the one and only most horrible thing I ever made that they could not eat one bite of! Mighty tasy pink here though!

Mary,Thanks for visiting my blog; I feel honored that you do. I'm always so impressed with your beautiful food. I wish I lived near you so I could be your student. Thanks for sharing this pie. I'm going to add it to our Thanksgiving table this year. Happy Pink Saturday.

Hi, Mary,Mmm... I can almost smell that delicious pie here in Texas! I prefer my apples a little firmer so I don't think I would cook them first! We have Blue Bell ice cream here and their homemade vanilla really tastes homemade! Blue Bell would be perfect with your pie. Autumn blessings to you, dear friend! Vicki

Sorry I'm a little late. Seems like when the sun is out I feel a desperate need to go outside and run errands or just life my face to the heavens and soak in the last rays before winter hits my neck of the woods.

It's always so much fun to share in the pink goodness of the blogs gathered together for Pink Saturday. A collection of some of the nicest women and prettiest blogs in cyberspace!

Mary, it looks so pretty. That's a wonderful tip about which apples to use. Granny Smiths are my favorites. Not only do I love the flavor, but I love the color! I love the way cranberries sound in this pie, too.

Thanks for the recipe. Here's wishing you a Happy Pink Saturday and rest of the weekend...

Oh my ... what a BEAUTIFUL pie! Methinks I'd love to have a piece of that right now while I'm catching up on blog visits. Thanks for visiting my Pink Saturday at Happily Retired Gal this weekend.Hugs and blessings,

Mary, thank you for stopping to see me for Pink Saturday. I am sorry I am late coming by to visit. It was our Annv. this weekend & my hubby surprised me & took me out of town. I had no idea...so now I am behind but, it was so much fun. That pie looks so good. The mix of apples & cranberries is always a winner. Have a great week.

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